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Author Notes: The idea to use leftovers volcano rice in Tabouli salad came when I was picking herbs at my CSA on one of the many oppressively humid, hot days that was making everyone cranky and squinty. The herb field has zero shade and the curly parsley was the first parsley I came to. Standing in the parsley patch I quickly decided to make tabouli for dinner, as a sudden tasty sounding way to excuse picking curly when I usually prefer flat leaf. Now it wasn't laziness, it was a meal plan. - Hippo Flambe —Hippo Flambe

Food52 Review: Delightfully light and fresh, this effortless salad is bursting with flavors of citrus and chopped herbs. Everything about these ingredients works in this recipe. I reduced the scallions by about half, as I didn't want to overwhelm the salad, and it turned out to be enough for my tastes. What's wonderful about this dish is that everything is incredibly customizable. The feta cheese adds a very complementary tang, and the hazelnuts give the salad a nice, welcome bite. As a note, invest in a good, smooth olive oil for this dish. - goldenblind221 —goldenblind221